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Saturday, May 13, 2017

Pumpkin Rose buns_with natural yeast 天然酵母_南瓜玫瑰形馒头

When i was planning to make some buns using natural yeast from sourdough starter, a rose shape came into my mind since this Sunday is Mother's day. I also used some pandan extract to make the leaf. This is wholesome buns which has no preservative added, using sourdough starter and no artificial colouring.

1.Bring out starter from the fridge. Feed it with
25g bread flour and 25g water ( if you have less starter, you can feed more).
Allow to peak, take less than 2hrs. You may perform a float test. Drop a small
spoon starter into water, if its float, that means you may start to use the
starter.

2.In a stand mixer, add in all pumpkin dough ingredients,
mix and knead till smooth. Cover and set aside to proof till double in size.
(~2 hours). Do the same for pandan dough.

3.Weight the dough into 15g each and roll into
ball. Rest for 15mins. Roll out 5 pieces into round thin shape, and roll a
small piece of dough like a small log (two ends smaller).

4.Layer the rolled out pieces of dough so that
they overlap each other. Place a chopstick in the middle and press down lightly
over the layered circles of dough, to secure in place. Put the log-shaped piece
of dough at the end of circle of dough.

5.Roll up the pieces by holding at the middle of
dough, then halve the dough using a knife.

6.Take a small pandan dough and make into leaf
shape, and place on the paper.

7.Place the wrapped rose dough cut side down on a
paper. Repeat for the rest of the dough.

8.Put the rose shaped buns in a steamer, and leave
to rise for 1hrs.

9.Bring water to a boil in a steamer. Steam the
rose buns over low heat for 15 minutes.

10.Do not open the steamer lid (cover with a cloth)
immediately, let the buns sit in the steamer and turn off the heat for 10mins.
This is to avoid the skin of the buns turned wrinkles.